Whisk together until even:
2 c. Summers Sprouted Rye Flour
2 tsp. baking powder
1 1/2 tsp. salt
1-2 Tbsp. broken caraway seeds (use a mortar & pestel)
1/4 tsp. garlic powder 1/8 tsp. pepper
Melt on stove top:
2 Tbsp. butter
With your fingers, work butter into flour until even.
Beat together:
2 eggs
1/4 c. water
(or use 3 eggs and 1 Tbsp. water for richer crackers)
Stir and knead into flour until dough is even. Dough should be
stiff but soft. If dough needs more moisture, add a few drops
of water at a time.
Roll chunks of dough out on a lightly floured board until it is
1/16-1/8 inch thick.
Cut with sharp knife into small or large pieces.
Place on cookie sheet. Prick with fork or crackers will balloon (unless
you want them to do that.)
Bake at 375 for 15-18 minutes. Don’t over bake… even lightly
browned crackers will taste burnt.
Then place in a dehydrator or very slow oven (100 degrees) until
crackers are crisp. Tops can be brushed with egg and sprinkled
with coarse salt, caraway seeds, or toasted sesame seeds before
drying.
Store in sealed containers to maintain crispness.
Crackers can be re-dried if they get soft.
Makes 2 large cookie sheets full of THIN crackers.
Rye Crackers
- 2 c Summers Sprouted Rye Flour
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 – 2 tbsp broken caraway seeds (use a mortar & pestel)
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 2 tbsp butter
- 2 eggs
- 1/4 c water (or use 3 eggs and 1 Tbsp. water for richer crackers)
Whisk together until even: 2 c. Summers Sprouted Rye Flour, 2 tsp. baking powder, 1 1/2 tsp. salt, 1-2 Tbsp. broken caraway seeds (use a mortar & pestel), 1/4 tsp. garlic powder, 1/8 tsp. pepper
Melt on stove top: 2 Tbsp. butter
With your fingers, work butter into flour until even.
Beat together: 2 eggs, 1/4 c. water, (or use 3 eggs and 1 Tbsp. water for richer crackers)
Stir and knead into flour until dough is even. Dough should be stiff but soft. If dough needs more moisture, add a few dropsof water at a time.
Roll chunks of dough out on a lightly floured board until it is 1/16-1/8 inch thick.
Cut with sharp knife into small or large pieces.
Place on cookie sheet. Prick with fork or crackers will balloon (unless you want them to do that.)
Bake at 375 for 15-18 minutes. Don’t over bake… even lightly browned crackers will taste burnt.
Then place in a dehydrator or very slow oven (100 degrees) until crackers are crisp. Tops can be brushed with egg and sprinkled with coarse salt, caraway seeds, or toasted sesame seeds before drying.
Store in sealed containers to maintain crispness
Crackers can be re-dried if they get soft. Makes 2 large cookie sheets full of THIN crackers.
